This is a slight variation of the regular Kasha Mangsho. Normally, the typical bengali preparation would be a little sweet, but I prefer to make it without sugar. If you wish, you can add about ½ tsp sugar in the heated oil before adding anything else. Let the sugar melt and turn reddish in color. Then continue cooking as per the recipe below.
Difficulty: Medium | Prep Time: 30 mins | Cook Time: 1 Hr | Yield: 3-4 servings
600 gms Medium Mutton/Lamb Pieces
1 Lagrge Onion Paste
1 tsp Garlic Paste
1 tsp Ginger Paste
1 Cup Curd
1½ tsp Dhania (Coriander) Powder
½ tsp Jeera (Cumin) Powder
½ Haldi (Turmeric( Powder
1 tsp Chillie Powder
3-4 Green Chillies
½ tsp Garam Masala Powder
4 tbsp Oil*
Salt to taste
- Clean and wash the mutton pieces. In a bowl mix mutton with the curd and the garam masala powder and marinade for half an hour.
- In the meanwhile make the pastes of onion, ginger and garlic separately.
- In a pressure cooker or a large pan heat the oil.
- Add the onion paste and fry till it turns dark in colour.
- Now add the ginger garlic paste and fry for 1-2 mins more.
- Add a little water and stir. Then add the powdered masala, fry and mix it well.
- When dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smooth paste.
- Now add the marinated mutton pieces, green chillies and salt to taste.
- Cook the mutton with the masala on high flame till oil separates and the preparation is fully dry.
- Now add 2-3 cups of water and pressure cook first on high heat for 8-10 mins and then for another 15 mins on low. If you are cooking in a pan, cover the lid and cook on low heat for about an hour or more till the mutton pieces are tender.
- Once cool, remove the lid of the pressure and check if the meat is tender, if not you may have to cook for a little while more.
- Once cooked you might find a lot of oil floating on the top of your mutton curry, depending on the amount if fat in the mutton used. Take out the excess oil from the top before serving.
*Typically kasha mangsho may be cooked in mustard oil, but again, I prefer to cook it in normal vegetable oil.